Vongole with Pancetta - Claims with Bacon

The combination of vongole with pancetta work well: the tastes complement each other. It is nice to serve with crusty homemade bread to soak op the juices, although those turn out quite salty. This dish has a lot of taste for the small amount of work involved.

This is good with any coastal Italian dry white. Since vongole are eaten a lot at the coast of Le Marche, a Verdicchio dei Castelli di Jesi would be appropriate.


Ingredients - For 3-4 servings as an antipasto

  • 1 kilogram (2.2 lbs) vongole or other small clams
  • 100 grams (4 oz) pancetta
  • 1 onion
  • 1 clove garlic
  • 1 glass (100 ml) dry white wine
  • 2 Tbsp chopped fresh flatleaf parsley
  • chili pepper flakes
  • 2 Tbsp olive oil


See on stefangourmet.com

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Pancotto for lunch

Pancotto

So I’m making Pancotto for lunch. Ingredients pictured. My version of it based on what I have leftover in the kitchen. That is what a proper Pancotto should be. It’s a major peasant dish. You can take it to new heights anyway you like and make it your own. This is mine for today and this is the basic method. I have a nice hunk of smoked pancetta so I’m not going 100% vegetarian. I decided to make it today of all days because I have a perfectly stale hunk of pugliese bread that I got in Monte Sant’Angelo. So you simply sauté your aromatics with your pork fat then add your hunks of bread and give some color on all sides on med-low heat then remove only the bread and reserve. Then add about 8oz of water for every person eating along with the longest cooking vegetables first. From there you add the rest of your vegetables with the shortest cooking and the seared bread last just cooked long enough that it begins to fall apart, serve with olives, wild fennel, plenty of fruity extra virgin olive oil and a rich grating cheese like pecorino, parmigiano or a very old caciocavallo


See on frankprisinzano.tumblr.com

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Spaghetti alla Carbonara Recipe

For 4 people you’ll need

  • 150 grams of guanciale which is the cured cheek of a pig. It’s not so easy to find outside of Italy, so you can substitute pancetta or cured (not smoked!) bacon.
  • 100 grams finely grated aged pecorino cheese. If you can’t find it, use the best quality parmigiano or mix it with pecorino Romano which is very salty.
  • 4 freshest organic eggs.
  • 400 grams spaghetti (the rule of thumb is 100 grams per serving)
  • Black pepper, freshly ground
  • Best quality olive oil.
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Piselli e Pancetta - Peas and Bacon

Sweet peas have arrived at the farmers market, spring is here! Peas & pancetta - one of my favorite dishes that I only eat in Spring when the peas are bright & fresh. I can’t get enough, I don’t know if it’s the peas or the pancetta - is it the green veggie or the fatty pork that I love so?! Maybe I should just have another spoonful…

Ingredients

serves 4

  • 12 oz or 330 gr of fresh shelled sweet peas, rinsed
  • 4 oz or 100 gr pancetta, bacon or guanciale, cured pig’s cheek (omit if vegetarian)
  • 1 small onion, sliced
  • 1-2 cloves garlic
  • 2-3 cherry tomatoes, halved
  • spoonful red wine vinegar
  • small handful parsley, chopped
  • tiny bit of mint, chopped (optional)
  • salt & pepper
  • extra virgin olive oil

Directions - click here    -   Via latavolamarche.blogspot.it

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Pasta e fagioli - Pasta and beans

Pasta e Fagioli

In many parts of Italy people are immensely proud of their thrifty food traditions and they have managed to invest an awful lot of great taste in project. Pasta and beans

Ingredients
400 g of boiled beans (white beans, chickpeas or – as in this case – cicerchie)
100 g pancetta or bacon
1 onion
1 clove of garlic
1 carrot
1 stalk of celery
10 dried tomatoes
Fresh rosemary, salt and pepper
300 ml meat stock
300 g pasta (preferably ditaloni but here it is cavatappi “corkscrews”)

Preparation

Click on the photo


Via italiannotes.com

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